CHEF JOHN'S CHICKEN TINGA
When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce. Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
- Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
- Pour broth through a strainer into a large bowl.
- Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
- Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
- Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
- Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 13.6 g, Cholesterol 136.5 mg, Fat 29.5 g, Fiber 3.3 g, Protein 38.8 g, SaturatedFat 7.8 g, Sodium 1915.2 mg, Sugar 6.1 g
SHREDDED SPICY CHICKEN TOSTADAS (TINGA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
- For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
- To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
CHEF JOHN'S QUICK CHICKEN PICCATA
From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.
Provided by OliveLover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
- Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
- Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
- Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.
CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 22
Steps:
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g
More about "chef johns chicken tinga recipes"
HOW TO MAKE CHICKEN TINGA | IT'S ONLY FOOD W/CHEF JOHN …
From youtube.com
Author It's Only Food w/Chef John PolitteViews 412
CHEF JOHN'S VERY BEST CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
CHEF JOHN'S CHICKEN TINGA - ONOMADEEASY.BLOGSPOT.COM
From onomadeeasy.blogspot.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHICKEN TINGA | GROWING CHEFS! ONTARIO
From growingchefsontario.ca
CHEF JOHN BLOG / BLOG CHEF JOHN BESH - JEREMY COLQUHOUN
From jeremycolquhoun.blogspot.com
CHICKEN TINGA RECIPE- SPICY MEXICAN-STYLE STEWED CHICKEN IN …
From youtube.com
CHEF JOHN'S CHICKEN TINGA - TOLIVAR.DATE
From tolivar.date
CHEF JOHN'S CHICKEN TINGA RECIPE - FOOD NEWS
From foodnewsnews.com
DELICIOUS CHICKEN TINGA RECIPE - CHEF BILLY PARISI
From billyparisi.com
CHEF JOHN'S CHICKEN TINGA | RECIPE | MEXICAN FOOD RECIPES, CHICKEN …
From pinterest.co.uk
CHICKEN TINGA TACOS RECIPE - JENN LOUIS | FOOD & WINE
From foodandwine.com
CHICKEN TINGA - PATI JINICH
From patijinich.com
CHICKEN TINGA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN TINGA TOSTADITAS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEF JOHN BLOG : BACON GUN - SO GOOD BLOG | CHIDIEGWU IFEANACHO
From chidiegwuifeanacho.blogspot.com
CHEF JOHN CHICKEN TINGA RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHEF JOHN'S CHICKEN TINGA RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CHEF JOHN CHICKEN TINGA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHEF JOHN CHICKEN TINGA RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHEF JOHN CHICKEN TINGA - VPM.LLC
From vpm.llc
CHEF JOHN CHICKEN TINGA - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHEF JOHN CHICKEN TINGA - PARSON
From parson.cloud
THE BEST CHICKEN TINGA - I AM A FOOD BLOG
From iamafoodblog.com
CHEF JOHN'S CHICKEN TINGA - MASTERCOOK
From mastercook.com
HOW TO COOK CHICKEN TINGA - THECHEFANDTHEDISH
CHICKEN TINGA – TORN BETWEEN TWO LOVERS - BLOGGER
From foodwishes.blogspot.com
CHEF JOHN'S CHICKEN TINGA | RECIPESTY
From recipesty.com
SLOW-COOKER KETO CHICKEN TINGA [KETO, LOW-CARB, SUGAR-FREE, …
From chef-michael.com
CHEF JOHN'S CHICKEN TINGA | RECIPE - PINTEREST
From pinterest.com
CHICKEN TINGA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CHICKEN TINGA CHEF JOHN RECIPES - TUTDEMY.COM
From tutdemy.com
CHEF JOHN'S CHICKEN TINGA | RECIPE | BONELESS CHICKEN THIGH RECIPES ...
From pinterest.co.uk
CHEF JOHN'S CHICKEN TINGA CALLS FOR SKINLESS CHICKEN THIGHS, BUT I GOT ...
FOOD WISHES CHICKEN TINGA - PARSON
From parson.cloud
CHEF JOHN'S CHICKEN TINGA | RECIPE | CHEF JOHN RECIPES, TINGA …
From pinterest.com
CHEF JOHN'S CHICKEN TINGA SO TASTY
From familytopsecretrecipes.blogspot.com
CHEF JOHNS CHICKEN TINGA FOOD- WIKIFOODHUB
From wikifoodhub.com
CHICKEN TINGA TACO PIZZA REVIEW, CHICKEN TINGA TACO PIZZA PAPA JOHN'S
From thepizzalads.com
CHEF JOHN'S CHICKEN TINGA RECIPE | ALLRECIPES
From avize.aussievitamin.com
You'll also love